Displaying 1–24 of 24 results for Frances Katz, Senior Technical Editor

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Reformulating for Seniors

(Article)

Discusses what processors can do to formulate food products that offset time's toll on seniors' senses of smell and taste.

Food Processing's Deep Pool of Experts

(Article)

Food Processing has created a deep pool of experts for both [editors] and [readers] to draw upon, both in print and on the web.

New Developments in Sugar Formulation

(Article)

An important product development tool, sugar provides function as well as flavor. New developments are removing calories and even the sweetness for new formulation possibilities.

Designing Foods for Weight Loss

(Article)

The key to success in today's complicated world of health and diet appears to be satiety.

Savory Ingredients Meet Demand for New Flavors

(Article)

Savory ingredients are helping meet newfound interest in flavors based on vegetables, spices and ethnic foods.

2006 R&D Survey

(Article)

Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety, according to Food Processing's 35th annual R&D survey.

2005 Annual R&D Survey

(Article)

Our R&D readers see themselves making small product improvements in 2006 with an emphasis on health and nutrition.

Flavor trends for 2007

(Article)

Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza? Here are our predictions for the flavors and ingredients that will be hot this year.

2006 Flavor Trends Forecast

(Article)

Here, too, health exerts its influence: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?

New Sources of Resistant Starch

(Article)

Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics – and often more fiber – than the original corn source.

Starches from Different Sources

(Article)

While the U.S. relies on corn for most of its starch, much of the world relies on the wheat, potato or tapioca starches, each with unique characteristics.

Food Trends: What will be the top flavors for 2005?

(Article)

Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity.

Information On Legume Flour

(Article)

Between the interest in fiber and food allergies and other health issues such as celiac disease, it’s time to spill the beans about these specialty flours.

New Ingredient Tools Put Safety in Foodservice

(Article)

Processors must step up sanitation efforts when providing minimally processed foods.

Formulating for Increased Shelf Life

(Article)

'Fresh,' organic and other consumer trends are elbowing out some traditional technologies. But there are new techniques to keep food safe and salable.

Work Phytochemicals into Your Food Products

(Article)

The scientific and marketing imperatives mount for working phytochemicals into your food products.

Americans Looking for Wiser Restaurant Menu Offerings

(Article)

The many Americans who eat out increasingly are seeking wiser menu offerings.

Fusion Comes to Packaged Foods

(Article)

From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.

Trends in Optimizing your Formulations and Recipes

(Article)

Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.

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